![]() ![]() We get produce year-round available to us. We’re in San Diego, which is not the most efficient location from a freight distribution standpoint, but it’s probably the best of the best from a produce availability standpoint. ![]() How are you able to source organic produce year-round? Are there limitations to what you can offer based on the length of your products’ shelf life? We try to focus on primary retailers and increase our shelf space with those retailers. It’s really (important) just to stay ahead of the curve and take advantage of the opportunities, when Costco or Target or Publix or Kroger knocks on your door. Our business has grown significantly, and we’re trying to build our distribution nationally in the conventional grocery and be the first guys to get on the shelves, so then it’s more difficult for people to knock us off the shelves. Jeff Church: We’re really trying to move fast. Church offered insights behind the brand and the $2 billion category.įood Business News: How do you differentiate your brand from other cold-pressed juices on the market? In an interview with Food Business News, Mr. I think we offer a broad spectrum to our consumers to allow people to pick where they want to be along that taste profile side.” “There’s a broad set of taste profiles for people who might want something very sweet, to taste profiles with zeros grams of sugar in it. “Our consumers tend to like the experience they have with Suja,” Mr. is entering the category with its new 1915 organic cold-pressed juice line. Church said.Īnother challenge Suja faces is growing competition from other premium juice brands. “In this space there is not really an organized co-packer or contract manufacturing network like in most categories, so we actually have to make everything we sell,” Mr. ![]() The San Diego-based company sources more than 800,000 lbs of organic produce a week from California growers and processes it into bottles. We’re making on average 9 to 10 different flavors a day.” “So that’s where the complication comes in. (stock-keeping unit) every week in order to maximize shelf life that our consumers and retailers get,” Mr. (high-pressure processing) has a shorter shelf life than traditional pasteurization, we have to make every s.k.u. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |